Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture

• Autorzy: Shu G. , Wang S. , Chen Z. , Chen H. , Wang C. , Ma Y.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 4
• Opis fizyczny: p.407-414,fig.,ref.

Twórcy

autor

Shu G.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi’an, 710021, China

autor

Wang S.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi’an, 710021, China

autor

Chen Z.

• Xinxiang Institute for Food and Drug Control, Henan Province Xinxiang, 453000, China

autor

Chen H.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi’an, 710021, China

autor

Wang C.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi’an, 710021, China

autor

Ma Y.

• Shangqiu Entry-Exit Inspection and Quarantine Bureau, Henan Province Shangqiu, 476000, China

Identyfikatory

DOI

10.17306/J.AFS.2015.4.40